We are used to cooking eggplant and squash caviar, but few people know that delicious caviar You can also make pumpkin. The pumpkin itself is a distant relative of the zucchini, it is not inferior to it either in taste or in the composition of vitamins.

Cooking pumpkin caviar for the winter through a meat grinder is easy. In taste and texture, it is similar to zucchini caviar, but unlike the latter, it has not yet become widespread.

Useful and tasty vegetable caviar from pumpkin - a great side dish for meat or potato dishes, and it can also be used to make sandwiches, as a light snack.

We clean all the vegetables necessary for making pumpkin caviar for the winter, if necessary, clean and separately pass through a meat grinder.

First, cut into smaller pieces and scroll the pumpkin.

Then we pass the onion through the meat grinder.

Cut the carrot into small pieces and chop with a meat grinder.

In a frying pan, preferably with a Teflon or ceramic coating, heat the oil, spread the onion and fry for 4-5 minutes over medium heat, stirring occasionally. Then add the carrots, mix and continue to cook for 7-10 minutes, stirring occasionally.

Now add the pumpkin, continue to fry for 6-8 minutes, not forgetting to stir.

At this time, scroll the tomatoes through a meat grinder and then add them to the pan. I used rolled and then frozen tomatoes. Instead of tomatoes, you can put tomato paste. Add salt, pepper and spices that you like, I added basil. If the pumpkin is not sweet, then you can add sugar if desired.

Simmer vegetables for 15-20 minutes. If your pumpkin is not juicy enough, you can add some water and adjust the density of the caviar. If the consistency suits you, then you can not add water.

Pass the head of garlic through a meat grinder. Add garlic and vinegar to the pan, stir and simmer for another 5 minutes. Then we lay out the hot caviar in sterile jars and roll it up. Turn the jars over and wrap until cool. We store in a cool place.

Pumpkin caviar through a meat grinder for the winter is ready.

Eggplant or zucchini caviar is very popular.

But not all housewives know that no less tasty caviar can be prepared from pumpkin, besides, it is also very healthy.

Pumpkin caviar for the winter - the basic principles of cooking

The main ingredient for making caviar is pumpkin. It must be prepared: peeled and selected seeds with fibers. The pulp of the vegetable is chopped into pieces, or rubbed on a grater.

In addition to pumpkin, you will need onion, garlic, carrots and spices for caviar. Vegetables are cleaned, washed under the tap and chopped according to the recipe. Pumpkin and other vegetables are stewed in a cast-iron cauldron. In addition to these vegetables, you can add Bell pepper, zucchini, eggplant and tomatoes.

Pumpkin with vegetables can not only be stewed, but also pre-baked in the oven.

When the vegetables become soft, salt and spices are added to them. If there are no tomatoes in the recipe, tomato paste or sauce is added to the caviar. Then everything is interrupted to a puree state using an immersion blender or pusher.

Caviar is laid out hot in sterile jars and rolled up with a special key.

If you are a happy owner of a slow cooker, you can cook caviar in it. Vegetables will be cooked like in a Russian oven, saturated with each other's aromas.

Recipe 1. Pumpkin caviar for the winter

Ingredients

pumpkin pulp - 700 g;

salt;

three medium carrots;

freshly ground pepper;

two large onions;

vegetable oil - 30 ml;

garlic - head.

Cooking method

1. Peel and wash carrots, garlic, onions and pumpkins.

2. Grind pumpkin and carrots into large chips.

3. Chop the onion into thin half rings.

4. Pour vegetable oil into the cauldron. Put on fire and heat until a light haze appears. Put chopped vegetables in it. Reduce heat to medium and simmer, stirring occasionally, for 25 minutes.

5. Then squeeze the garlic into the vegetables through the press. Stir and simmer for another five minutes. Blend the contents of the cauldron with an immersion blender until pureed. Warm up for a few more minutes.

6. Spread hot caviar in sterile dry jars and tightly tighten the lids.

Recipe 2. Pumpkin caviar for the winter with curry

Ingredients

kilogram of pumpkin;

kitchen salt;

carrots - half a kilogram;

black pepper;

four bulbs;

a spoonful of curry;

30 ml of 9% vinegar;

vegetable oil.

Cooking method

1. Peel the pumpkin, remove seeds with fibers. Cut the pulp large pieces and put in a cast iron cauldron. Pour in some drinking water so that the pumpkin does not burn, cover with a lid and simmer over low heat until soft.

2. Peel the onion and chop it finely. Grate the peeled carrot into large chips. Fry the onion until soft in a pan with well-heated oil, then put the carrots and continue to simmer for another ten minutes, stirring constantly.

3. Transfer the sautéed vegetables to the pot with the pumpkin, stir, season with salt, curry and pepper. Simmer for another half an hour, covered with a lid.

4. Remove the pot from the heat and puree the vegetables with a blender until pureed. Send the resulting mass back to the fire. As soon as it boils, pour in the vinegar and stir. Soak the caviar on the fire for a couple more minutes and arrange in sterile dry jars. Roll up with metal lids, turn over and cover. Leave in this state until completely cooled.

Recipe 3. Caviar from pumpkin and zucchini for the winter with mayonnaise

Ingredients

50 ml of vinegar;

two kg of pumpkin;

zucchini - kilogram;

black pepper;

half a kilogram of onion;

100 ml sunflower oil;

mayonnaise -250 g

tomato paste - 250 g;

two bay leaves.

Cooking method

1. We clean and wash all vegetables. We take out fiber with seeds from zucchini and pumpkin. We pass everything through a meat grinder.

2. Add mayonnaise, vegetable oil and tomato paste to the vegetable mass. Mix and pour it into a cast iron cauldron. We put on a slow fire and cook, stirring from time to time. After about an hour, add sugar, freshly ground pepper and table salt. Stir and cook for another hour.

3. A few minutes before readiness, put the bay leaf. At the end add vinegar. Remove the cauldron from the heat, remove the bay leaf and use an immersion blender to interrupt until smooth.

4. We sterilize clean jars and lids. We lay out the hot caviar in the prepared dry glass container and immediately roll it up hermetically. We turn the preservation over, cover it with a blanket and leave it to cool completely.

Recipe 4. Pumpkin caviar for the winter in the oven with thyme

Ingredients

10 g thyme;

one and a half kg of pumpkin;

two large sweet peppers;

black pepper;

two bulbs;

salt;

four cloves of garlic;

150 ml of olive oil;

70 g celery;

three tomatoes.

Cooking method

1. Cover the baking sheet with foil. Wash the pumpkin, peel it and select the seeds. Grind the pulp into small pieces. We clean the onion and cut into feathers. My sweet pepper, cut the stalk and clean out the seeds. We cut it into long strips. Chop the tomatoes and celery into random pieces. Peel the garlic cloves and finely chop. We spread all the vegetables on a baking sheet, salt, pepper and add thyme. Sprinkle olive oil.

2. We put a baking sheet with vegetables in the oven, preheating it to 200 C, for forty minutes.

3. We shift the baked vegetables into the blender bowl and mash until mashed. We shift the resulting mass into a cauldron and warm it up for ten minutes.

4. We lay out the hot caviar in sterile jars and immediately roll it up hermetically. Turn over, cover with a blanket and leave in this form for a day.

Recipe 5. Pumpkin caviar for the winter in a slow cooker

Ingredients

800 g pumpkin pulp;

spices;

bulb;

salt;

a pod of bell pepper;

vegetable oil;

three cloves of garlic;

50 g of ketchup;

50 g of tomato paste.

Cooking method

1. Cut the peeled and seeded pumpkin pulp into small cubes. Peel the onion and chop finely.

2. Pour vegetable oil into the container of the device. Put the onion in it and start the “frying” mode. Cook, stirring occasionally, until onion is translucent.

3. bell pepper wash, wipe with a napkin and cut the stem. Clean out the seeds. Cut the pulp into small and thin strips. Send to the onion and continue to fry, without changing the mode, for another five minutes.

4. At this point, add the crushed pumpkin pulp and close the lid of the appliance. Switch the multicooker to the “quenching” mode and cook for half an hour. Submit after the allotted time vegetable stew tomato paste and ketchup. Stir and season with salt and spices.

5. Cook the dish for another ten minutes. Puree vegetables using an immersion blender. Add the garlic passed through the press to the resulting mass and mix.

6. Wash the jars with soda and send for sterilization in the oven. Boil the lids. Arrange hot caviar in prepared containers and immediately roll up with tin lids. Leave for a day, turning over and covering with a blanket.

Recipe 6. Pumpkin caviar for the winter through a meat grinder with an apple

Ingredients

seven small tomatoes;

one and a half kg of pumpkin;

salt;

a pod of bell pepper;

three bulbs;

five cloves of garlic;

three carrots;

celery root;

sugar - 15 g;

sunflower oil;

Cooking method

1. Peel onions, pumpkins, carrots, garlic and apples. Remove seeds from pumpkin. Chop the flesh of the vegetable into slices, as thick as a finger. Rinse the tomatoes, wipe with a napkin and cut in half. Free the bell pepper from the tail and seeds. Cut it into strips. Chop carrots, garlic, onions and celery as finely as possible. Cut apples into slices and cut out the middle.

2. Put all the prepared vegetables in a deep baking dish and shake. Put a baking sheet with vegetables for 45 minutes in the oven. Bake at a temperature of 200 C. Remove the baking sheet from time to time and stir the vegetables. Season the baked vegetables with spices and salt. Mix and chill.

3. Then twist the cooled vegetables through a meat grinder. Add vinegar to the resulting mass and put on fire. Heat to a boil and place the caviar in sterile dry jars. Roll up tightly, turn over and cover with a blanket. Leave the preservation for a day.

Butternut squash is best for caviar.

If you do not have a blender, you can chop the vegetables using a meat grinder or pusher.

Pumpkin caviar can also be prepared in winter by adding tomato paste or ketchup instead of tomatoes.

If you are roasting or stewing vegetables, cut them into small pieces.

At the end of cooking, you can add chopped fresh herbs to caviar.

Vegetables

Description

Ingredients

Steps

First of all, we prepare the amount of products we need, which will be used in the process of preparing excellent pumpkin caviar for the winter. Be sure to thoroughly rinse all vegetables before cooking and make sure they are not damaged or spoiled.



Now peel the vegetables one by one, removing the peel from them. After that, cut them into wide slices. You can not try to make them uniform, as in the next steps the vegetables will still have to be chopped..



Arm yourself with a fine grater and chop the peeled carrots and pumpkin with it. Put the chopped vegetables in one large saucepan, in which it will be convenient for you to cook pumpkin vegetable caviar.



Now you need to chop the onion and pepper, since these ingredients will not be able to be grated. Try to chop them as finely as possible, immediately sending them to the pan with carrots and pumpkin. Add the required amount of oil to the container and put it on fire. Stir and cook the vegetables until they release enough juice..



When you see that the vegetables have begun to release juice, you should add the required amount of tomato paste to the pan, as well as all other ingredients, including sugar, salt and pepper. Stir all this with a wooden spoon, then cook until the mixture boils. When this happens, reduce the heat to a minimum and cook the caviar for another twenty minutes.



Add the minced garlic to the caviar, boil for a few more minutes, then use a blender to turn the whole mixture into a uniform puree. Then add vinegar to the pan, stir it all and remove from heat, transferring the caviar from the pumpkin to sterile jars. Roll them up with lids and put them in the pantry before winter.



Enjoy your meal!

For the preparation of pumpkin caviar, nutmeg pumpkin is best suited. She is the sweetest and most fragrant.

The pumpkin can be peeled before the roasting stage, or peeled from an already baked pumpkin. I recommend the second option.

So, cut the butternut squash into medium-sized pieces.

Cut a large sweet pepper in half, clean out all the seeds and remove the tail, and if the pepper is too large, then cut it into quarters.

While the vegetables are being prepared, you need to turn on the oven to warm up to 180 degrees.

Peel a large onion and also cut into quarters.

Cut the tomatoes in half. Peel the garlic cloves.

In a baking dish (glass or metal) or directly on a baking sheet, place pumpkin slices and other chopped vegetables, sprinkle them with Provencal herbs, salt, pepper and drizzle with olive oil.

Bake vegetables for about 40 minutes, you need to focus on the readiness of the onion and the softness of the pumpkin. If after 30 minutes the onion begins to brown strongly and the pumpkin has become soft, then you no longer need to bake the vegetables.

Remove the vegetables from the oven and let them cool slightly. Remove skins from tomatoes and peppers. This is easy to do if you put them still hot in a plastic bag and tie them tightly, and then, after 10 minutes, take them out and separate the skin from the pulp.

If the pumpkin was baked with a peel, then separate the pulp from the skin too.

Put all the baked and peeled vegetables in a blender, add lemon juice and grind until soft and almost homogeneous. It is not necessary to puree the vegetables, it is enough to smash the vegetables in a food processor.

While grinding the mass, taste the pumpkin caviar. You may need to add a little more salt or lemon juice.

Speaking of taste. The amount of ingredients can be adjusted to your taste: reduce or add garlic, spices, tomatoes or peppers.

Mix the finished pumpkin caviar and arrange in jars.

In the refrigerator, such caviar will last up to one week. But it can be prepared ahead of time. To begin with, the caviar itself must be held in a saucepan on fire for about 10 minutes, so that it boils and begins to gurgle. After sterilizing the jars, put pumpkin caviar in them, roll up and store in a cool place away from sunlight.

pumpkin caviar- versatile snack It can be spread on toast, fresh bread, seasoned with pasta, made pumpkin, served as a sauce for a meat or vegetable dish, added for color and flavor to fried soup, or seasoned with any side dish. By the way, if your children refuse to eat pumpkin in cereals or baked, then they are unlikely to refuse a sandwich with this fragrant caviar.

We will introduce bright colors into the winter or lean diet. We propose to make a blank from a pumpkin, namely, pumpkin caviar. Due to the additional composition of vegetables, caviar is obtained with a very rich taste. Such a preparation will become a bright accent on any table, caviar will perfectly complement side dishes, meat / fish dishes. We try to choose the sweetest and most fragrant pumpkin on the market, thanks to it, the final result will be excellent. To smooth out the pumpkin flavor a little, and add some spice, a small amount of garlic will help. Also, this version of caviar can be prepared from baked vegetables, add various spices and spices, but this is already a matter of taste.

Ingredients

• pumpkin - 370-400 g;
• carrots, onions, sweet peppers - 1 pc.;
• garlic - 3 teeth;
• tomato paste - 70 g;
• vegetable oil - 50-60 ml;
• vinegar - 30 ml;
• table salt - 25-30 g;
• sugar - 30-50 g;
• filtered water - 70-100 ml;
• ground black pepper - a pinch.

How to cook pumpkin caviar for the winter through a meat grinder

We begin the cooking process by preparing all the vegetables - first we clean the pumpkin. We choose a sweet pumpkin, based on this, in the future we regulate the addition of sugar. After removing the hard peel, rinse the pumpkin under cool water, then dry it with a kitchen towel or napkin. Cut the pulp of the pumpkin in such a way that it easily enters the opening of your meat grinder. If desired, you can use other kitchen appliances, if the power of the blender allows you to grind hard vegetables, we work with a blender.

Sweet pepper choose red, fleshy. We clean the pepper from the seed box, peel the onion from the husk, peel the carrots with a vegetable peeler, wash everything in cool water, dry it. We cut these three vegetables as you like.

In our version, we use a meat grinder, with the smallest grate holes. First, skip the chopped onion and sweet pepper. By the way, if you love spicy snacks, add half of hot pepper.

Now we skip orange vegetables in a meat grinder - carrots and pumpkin.

Then you can go in several ways, you can cook caviar on the stove, in a saucepan or pan, you can use a slow cooker or stew caviar in the oven. We will cook our bright caviar on the stove, therefore, we unload all the twisted vegetables into a saucepan, immediately pour in a portion vegetable oil, mix. We send the saucepan to the stove, on the most minimal fire. We cook caviar under the lid for 40 minutes. In the process, add filtered water.

After the specified time, we introduce 70 grams of tomato paste, we also add the garlic passed on the press.

Season with salt and a pinch of ground black pepper. At this stage, we take a sample of caviar for sweetness, depending on this, pour in a portion of granulated sugar. Again we return the stewpan to the upper fire, we continue to simmer the caviar for half an hour.

A few minutes before the end of the quenching, we introduce table or fruit vinegar. Mix, bring to readiness.

We sterilize containers for caviar in a convenient way, boil the lids for about five minutes. We pack hot orange caviar into jars, immediately put the lids on the neck of the jars, screw them on.

We check the sealing, put the jars upside down, wrap them with a “fur coat”, cool for a day. We store caviar in a cool room.

Caviar from pumpkin and zucchini for the winter

A suitable preparation for a “quick snack” both in case of an unexpected arrival of guests, and for sending your beloved spouse on a fishing or hunting trip. Ideal for overripe zucchini. Pumpkin can be both musky and ordinary, which has been growing in the country or garden for several years. Apples are better to take green, in extreme cases - yellowish, such as "Antonovka". Red varieties contain too much fructose, for a snack option, extra sweetness is not needed. Do not be afraid of garlic - the characteristic smell and pungent taste will go away when cooked. If there are no zucchini - do not despair, you can replace them with pumpkin, increasing its quantity in proportion to the recipe. Pumpkin caviar for the winter, prepared according to this recipe, is a dietary product that does not affect the size of the waist, since oil is not used in this case.

Required products:

• Peeled zucchini - 2 kg;
• Pumpkin pulp - 1-1.5 kg;
• Carrots without skin - 300-500 gr.;
• Peeled apples - 2 pcs.;
• Garlic slices without husks - 150-200 gr.;
• Onion, prepared - 100-150 gr.;
• Sugar - 8 tablespoons;
• Salt - 2 tbsp. l.;
• Table vinegar, 9% - 100 ml;
• Water - 600 ml.

Cooking:

1. On a coarse grater, grate zucchini, pumpkin, carrots, apples and put in a bowl for cooking jam or in another dish suitable in volume and quality. If you are too lazy to rub by hand, you can use a meat grinder.
2. Finely chop onion, add to vegetables.
3. Squeeze the garlic through a special press directly into a container with vegetables prepared for cooking squash-pumpkin caviar for the winter.
4. Pour sugar, salt, pour in vinegar and water, mix.
5. Put on fire, bring to a boil under the lid.
6. Reduce burner power to minimum. Soak on the stove for a third of an hour, stirring from time to time with a wooden spoon.
7. While caviar from pumpkin and zucchini for the winter is brought to readiness, sterilize containers and canning lids in any way possible.
8. Pour hot product into jars and seal immediately.
9. Turn the blank upside down, insulate with an old fur coat or an out-of-fashion coat.
10. After a day, store in a suitable place.

Tips:

• Open caviar quickly loses its taste, so it is better to use half-liter jars for rolling up for the winter.
• It is very convenient to sterilize canning containers in an electric oven. To do this, the washed jars should be placed or placed on a wire rack and the thermostat turned on at 100 degrees. After 15 minutes, dry, heated dishes are ready for use.

Pumpkin caviar with tomato paste or tomato juice for the winter

An excellent substitute for squash caviar, no less appetizing and tender. A more profitable option for everyone’s favorite blank, because pumpkin is an almost all-weather product. Caviar from a pumpkin with a tomato for the winter is a hearty snack, very high-calorie, in a dietary sense, an unacceptable thing, as it contains a decent amount of vegetable oil. Lemon concentrate can be replaced with table vinegar 9% in the same amount. If someone does not like the presence of garlic, you can not add it or replace it with red hot pepper on the tip of a knife.

Required products:

• Peeled pumpkin - 1 kg;
• Lk onion without husk - 1 head;
• Carrots without peel - 2 pieces, larger;
• Garlic, peeled - 3 cloves;
• Dill, young - 150 gr.;
• Lemon juice, concentrate - 1 tbsp. l.;
• Tomato paste - 1 tbsp. l. or tomato juice- 0.5 st.;
• Sugar sand - 1 tbsp.;
• Vegetable oil, refined - 1 tbsp.;
• Salt and black ground pepper - to taste and desire.

Cooking:

1. Dice the pumpkin. The optimal size of the pieces is 1.5x1.5 centimeters.
2. Grate carrots with large cells, put in a separate bowl.
3. Chop the onion into small pieces, put in a frying pan with 100 ml of heated oil.
4. Keep on fire until golden brown, add carrots. Stir, simmer until soft.
5. Pour in the rest of the oil, pour in the pumpkin cubes and add the tomato paste or juice.
6. Simmer over medium heat under a lid for half an hour, until all ingredients are completely soft.
7. 10 minutes before the end of the process, squeeze the garlic directly into the pan, finely chop the greens and send to the total mass. To stir thoroughly.
8. Set aside the finished pumpkin caviar, cool slightly in a natural way.
9. Grind the mass with an immersion blender or in a food processor. In the absence of such devices on the farm, the grandfather's manual meat grinder will fit perfectly.
10. Add lemon juice, sugar, ground pepper to the vegetable puree and put back on medium heat. After boiling, keep at minimum burner power for 10 minutes.
11. Prepare jars and metal lids in any way possible.
12. Arrange in a container, crushing with a spoon to avoid the formation of voids. Roll up, turn over, warm. A day later, taste or store pumpkin caviar until winter.

This dish is best served with black bread.

Ira will become much tastier if the tomato paste or juice is heated separately with a small amount of vegetable oil in a frying pan.

To sterilize seaming containers, you can use a microwave - pour half a glass of water into jars, put in the unit and turn on for 5 minutes at full power. After the beep, open the door and wait until the steam comes out so as not to burn yourself.